Preheat oven to 350 F. Mix all together and roll into 1-inch balls (Keep these on the smallish side. Wrap a damp towel around the bottom of a glass and use this to flatten the cookies. (Do not chill dough). Bake 10 minutes. Frost when cool.

Notes:This is a cookie that is great by itself, but also could be quite versatile with a bit of playing. While I liked the cream cheese frosting, I kept imagining how they would taste with a frosting or glaze for orange rolls. Or, they would probably be quite good with one side dipped in chocolate. They would probably be good with crushed peppermint pressed into the tops before baking.

These cookies do not spread (or if they do, it is not very far), so you can put quite a few on one cookie sheet. I let mine cool on the sheet for a few minutes before I tried to move them.

They are quite fragile, so be careful handling them. I was glad I stayed up to frost them before going to bed, because the frosting needed awhile to set up or dry so that I could stack them. I would have been in trouble if I had waiting until morning to apply the frosting. I left them out on the counter all night, uncovered, and that did not seem to dry them out.

I made a half-recipe and got about at least 5 dozen, but probably not 6.